Gluten Free Blueberry Orange Muffins Food

GLUTEN FREE VEGAN BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
• In small bowl, coat blueberries with 1 tablespoon flour. Set aside.
• Sift together remaining flour, almond flour, baking powder, baking soda and salt.
• In large mixing bowl, mix together coconut sugar, coconut milk, orange juice, oil, maple syrup, orange zest and vanilla extract.
• Add flour mixture and stir until combined. Fold in blueberries. Divide batter in prepared muffin tin.
• Bake muffins 18-20 minutes, until golden brown and center is set. Place muffins on cooling rack to cool completely. Store in airtight container.

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F with a rack in the center.
• Line two 12-count muffin tins with liners. Lightly spray with the cooking spray.
• Whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt in a medium bowl.
• Combine the yogurt, honey and oil in a stand mixer fitted with the paddle attachment. Mix together then add the eggs, almond and vanilla extracts and mix until combined. With the machine running on low speed, slowly add the flour mixture and beat just until incorporated and you no longer see any dry bits.
• Gently stir the 2 cups blueberries into the batter with a silicone spatula, making sure you don't break any and you don't overwork the batter.
• Using a large ice cream or cookie scoop, scoop the batter into the muffin tins, filling each cup about 3/4 of the way up. Place on the center oven rack and bake for 13 minutes.
• Remove the tins from the oven, top each muffin with 3 to 4 of the remaining blueberries then return them to the oven, making sure you rotate the tins. Bake until the muffins are puffed, golden brown and set, about 5 minutes. They will still look slightly wet but will continue to cook as they sit. Be sure not to over bake them or they get very dry and crumbly.
• Let cool slightly in the tins and then carefully remove and let cool completely on a cooling rack.

BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
• Pour batter evenly into prepared muffin pan-filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Optionally, tuck tiny blueberries into the tops of the muffin batter.
• Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done.
• Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours.
• In a small bowl, whisk together Orange Glaze ingredients until thickened: confectioners' sugar and orange juice. Drizzle muffins. Note: you can leave off the orange glaze for a much subtler orange flavor and decreased sweetness. Enjoy! Storing instructions below.

GLUTEN FREE BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line a muffin tin with 18 paper muffin/cupcake liners and set aside.
• Measure out 1 tablespoons of the cake mix and set aside. Place the remaining cake mix and the sugar, ¾ cup orange juice, melted butter, eggs, and vanilla in a large bowl. Beat on medium low speed. Until combined.
• Toss the blueberries with the reserved dry cake mix. Fold blueberries into the batter. Scoop into lined muffin tins.
• Place in the oven and bake for 19-22 minutes or until done. Cool 20 minutes. Then glaze.
• Whisk together the powdered sugar and the 2 tablespoons of orange juice.
• Drizzle over muffins.
• Serve and enjoy!